BRENDA - Enzyme Database

Purification and characterisation of long chain acyl aminoacylase from Penicillium sp. B-001

Murase, H.; Kunieda, T.; Terao, J.; Nagao, A.; Biosci. Biotechnol. Biochem. 57, 854-855 (1993)
No PubMed abstract available

Data extracted from this reference:

Inhibitors
EC Number
Inhibitors
Commentary
Organism
Structure
3.5.1.55
DTT
-
Penicillium sp.
3.5.1.55
Hg2+
95% inhibition
Penicillium sp.
3.5.1.55
PCMB
-
Penicillium sp.
KM Value [mM]
EC Number
KM Value [mM]
KM Value Maximum [mM]
Substrate
Commentary
Organism
Structure
3.5.1.55
0.21
-
N-oleoyl-L-glutamate
-
Penicillium sp.
3.5.1.55
0.21
-
N-oleolyl-L-glutamate
-
Penicillium sp.
Metals/Ions
EC Number
Metals/Ions
Commentary
Organism
Structure
3.5.1.55
Ca2+
activates
Penicillium sp.
3.5.1.55
Cd2+
activates
Penicillium sp.
3.5.1.55
Cu2+
activates
Penicillium sp.
3.5.1.55
Mg2+
activates
Penicillium sp.
3.5.1.55
Ni2+
activates
Penicillium sp.
Molecular Weight [Da]
EC Number
Molecular Weight [Da]
Molecular Weight Maximum [Da]
Commentary
Organism
3.5.1.55
192000
-
gel filtration
Penicillium sp.
Organism
EC Number
Organism
UniProt
Commentary
Textmining
3.5.1.55
Penicillium sp.
-
-
-
3.5.1.55
Penicillium sp. B-001
-
-
-
Purification (Commentary)
EC Number
Purification (Commentary)
Organism
3.5.1.55
-
Penicillium sp.
Source Tissue
EC Number
Source Tissue
Commentary
Organism
Textmining
3.5.1.55
mycelium
-
Penicillium sp.
-
Specific Activity [micromol/min/mg]
EC Number
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
3.5.1.55
624.5
-
-
Penicillium sp.
Substrates and Products (Substrate)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
Substrate Product ID
3.5.1.55
additional information
not: acetyl-L-glutamate
209199
Penicillium sp.
?
-
-
-
?
3.5.1.55
additional information
not: acetyl-L-glutamate
209199
Penicillium sp. B-001
?
-
-
-
?
3.5.1.55
N-arachidonoyl-L-glutamate + H2O
32% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
arachidonate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-benzoyl-L-glutamate + H2O
74% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
benzoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-decanoyl-L-glutamate + H2O
best substrate
209199
Penicillium sp.
decanoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-decanoyl-L-glutamate + H2O
best substrate
209199
Penicillium sp. B-001
decanoate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-lauroyl-L-glutamate + H2O
88% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
lauroate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-lauroyl-L-glutamate + H2O
88% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp. B-001
lauroate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-myristoyl-L-glutamate + H2O
-
209199
Penicillium sp.
myristoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-myristoyl-L-glutamate + H2O
-
209199
Penicillium sp. B-001
myristoate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-octanoyl-L-glutamate + H2O
80% of the activity with decanoyl-L-glutamate
209199
Penicillium sp.
octanoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-oleolyl-L-glutamate + H2O
-
209199
Penicillium sp.
oleate + L-glutamate
-
-
-
?
3.5.1.55
N-oleoyl-L-glutamate + H2O
67% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
oleate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-palmitoyl-L-glutamate + H2O
49% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
palmitate + L-glutamate
-
-
-
?
3.5.1.55
N-palmitoyl-L-glutamate + H2O
49% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp. B-001
palmitate + L-glutamate
-
-
-
?
3.5.1.55
N-stearoyl-L-glutamate + H2O
67% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
stearate + L-glutamate
-
209199
Penicillium sp.
?
Temperature Stability [°C]
EC Number
Temperature Stability Minimum [°C]
Temperature Stability Maximum [°C]
Commentary
Organism
3.5.1.55
40
-
pH 8.0, 15 min, stable
Penicillium sp.
pH Optimum
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.5.1.55
8.5
-
-
Penicillium sp.
pH Stability
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.5.1.55
6
8
30°C, 5 h, stable
Penicillium sp.
Inhibitors (protein specific)
EC Number
Inhibitors
Commentary
Organism
Structure
3.5.1.55
DTT
-
Penicillium sp.
3.5.1.55
Hg2+
95% inhibition
Penicillium sp.
3.5.1.55
PCMB
-
Penicillium sp.
KM Value [mM] (protein specific)
EC Number
KM Value [mM]
KM Value Maximum [mM]
Substrate
Commentary
Organism
Structure
3.5.1.55
0.21
-
N-oleoyl-L-glutamate
-
Penicillium sp.
3.5.1.55
0.21
-
N-oleolyl-L-glutamate
-
Penicillium sp.
Metals/Ions (protein specific)
EC Number
Metals/Ions
Commentary
Organism
Structure
3.5.1.55
Ca2+
activates
Penicillium sp.
3.5.1.55
Cd2+
activates
Penicillium sp.
3.5.1.55
Cu2+
activates
Penicillium sp.
3.5.1.55
Mg2+
activates
Penicillium sp.
3.5.1.55
Ni2+
activates
Penicillium sp.
Molecular Weight [Da] (protein specific)
EC Number
Molecular Weight [Da]
Molecular Weight Maximum [Da]
Commentary
Organism
3.5.1.55
192000
-
gel filtration
Penicillium sp.
Purification (Commentary) (protein specific)
EC Number
Commentary
Organism
3.5.1.55
-
Penicillium sp.
Source Tissue (protein specific)
EC Number
Source Tissue
Commentary
Organism
Textmining
3.5.1.55
mycelium
-
Penicillium sp.
-
Specific Activity [micromol/min/mg] (protein specific)
EC Number
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
3.5.1.55
624.5
-
-
Penicillium sp.
Substrates and Products (Substrate) (protein specific)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
ID
3.5.1.55
additional information
not: acetyl-L-glutamate
209199
Penicillium sp.
?
-
-
-
?
3.5.1.55
additional information
not: acetyl-L-glutamate
209199
Penicillium sp. B-001
?
-
-
-
?
3.5.1.55
N-arachidonoyl-L-glutamate + H2O
32% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
arachidonate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-benzoyl-L-glutamate + H2O
74% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
benzoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-decanoyl-L-glutamate + H2O
best substrate
209199
Penicillium sp.
decanoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-decanoyl-L-glutamate + H2O
best substrate
209199
Penicillium sp. B-001
decanoate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-lauroyl-L-glutamate + H2O
88% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
lauroate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-lauroyl-L-glutamate + H2O
88% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp. B-001
lauroate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-myristoyl-L-glutamate + H2O
-
209199
Penicillium sp.
myristoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-myristoyl-L-glutamate + H2O
-
209199
Penicillium sp. B-001
myristoate + L-glutamate
-
209199
Penicillium sp. B-001
?
3.5.1.55
N-octanoyl-L-glutamate + H2O
80% of the activity with decanoyl-L-glutamate
209199
Penicillium sp.
octanoate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-oleolyl-L-glutamate + H2O
-
209199
Penicillium sp.
oleate + L-glutamate
-
-
-
?
3.5.1.55
N-oleoyl-L-glutamate + H2O
67% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
oleate + L-glutamate
-
209199
Penicillium sp.
?
3.5.1.55
N-palmitoyl-L-glutamate + H2O
49% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
palmitate + L-glutamate
-
-
-
?
3.5.1.55
N-palmitoyl-L-glutamate + H2O
49% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp. B-001
palmitate + L-glutamate
-
-
-
?
3.5.1.55
N-stearoyl-L-glutamate + H2O
67% of the activity with N-decanoyl-L-glutamate
209199
Penicillium sp.
stearate + L-glutamate
-
209199
Penicillium sp.
?
Temperature Stability [°C] (protein specific)
EC Number
Temperature Stability Minimum [°C]
Temperature Stability Maximum [°C]
Commentary
Organism
3.5.1.55
40
-
pH 8.0, 15 min, stable
Penicillium sp.
pH Optimum (protein specific)
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.5.1.55
8.5
-
-
Penicillium sp.
pH Stability (protein specific)
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.5.1.55
6
8
30°C, 5 h, stable
Penicillium sp.